This recipe features the classic combination of cherry and almond. It’s perfect for quickly making the night before, ready for breakfast the next day. These aren’t too messy so great for wrapping up and taking out with you too.
I’ve been following @corianderwitheverything for a long time. I love her colourful, plant based dishes. This recipe is perfect for the early days of introducing solids, and makes a great alternative to shop bought rice cakes.
I love the inclusion of avocado in these gluten-free muffins by @feedinglittleones. These can be kept in the fridge for up to 3 days and can also be frozen. Mixture makes enough for 6 large muffins or 12 mini ones.
A little bit of Pumpkin Spice for your own little pumpkin. Whole pumpkin can be time consuming to work with and it can be tricky to get one with a really good flavour, so here I have used tinned pumpkin, available in most big supermarkets around October.
You may have come across ‘Nice Cream’ before, it isn’t uniquely my idea, but it IS a really useful recipe to know! This is ideal for hot days when you are looking for an alternative to sugary ice cream. In its simplest form, just blend and freeze ripe bananas, or...
A cooling mix of watermelon, cucumber and mint. Keep in your fridge and let your baby choose a piece when their teeth are bothering them. Alternatively, serve with yogurt or crumble over a little bit of feta cheese for added protein.